8 oz Filet Recipe

Prepare the Filet

Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking. This helps the meat cook more evenly.

Season the Meat

Pat the filet dry with paper towels. Season generously with salt, black pepper, and garlic powder on all sides.

Heat the Skillet

In a heavy skillet (preferably cast iron) over medium-high heat, add the olive oil. Heat until shimmering but not smoking.

Sear the Filet

Once the oil is hot, gently place the filet in the skillet. Sear for about 3-4 minutes on one side without moving it, until a golden brown crust forms.

Flip and Cook

Flip the filet using tongs and cook for another 3-4 minutes for medium-rare. Adjust cooking time according to your preferred doneness.

Add Butter and Herbs (Optional)

If using, add butter and a sprig of fresh rosemary to the skillet during the last minute of cooking. Baste the filet with the melted butter for added flavor.

Let it Rest

Remove the filet from the skillet and transfer it to a plate. Cover loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute.

Serve the Filet

Slice the filet against the grain and serve warm. Optionally garnish with additional fresh rosemary or a pat of butter.